Description
These Strawberry Matcha Marble Cookies are a delightful vegan treat that combines the earthy flavor of matcha with the sweet, fruity notes of fresh strawberries. Soft, chewy, and visually stunning with their marble effect, these cookies are perfect for anyone craving a unique, plant-based dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup strawberries, pureed
- 1 tablespoon matcha powder
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, almond flour, baking soda, and salt, mixing well to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth and thoroughly blended.
- Form Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring until a uniform dough forms without any dry spots.
- Divide and Flavor Dough: Separate the dough into two equal portions. Stir the matcha powder into one part, evenly coloring and flavoring it. Add the pureed strawberries to the other portion, mixing until combined.
- Create Marble Effect: Using spoons, drop alternating spoonfuls of the matcha and strawberry dough onto the prepared baking sheet. Use a skewer or knife to gently swirl the two doughs together, creating a beautiful marble pattern.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn a golden brown, indicating doneness.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool completely on a wire rack before serving to allow them to set properly.
Notes
- For best results, use fresh strawberries for the puree, removing seeds if desired for a smoother texture.
- If you prefer sweeter cookies, feel free to increase maple syrup slightly, but keep in mind it may affect the dough consistency.
- Make sure the coconut oil is melted but not hot to avoid cooking the wet ingredients prematurely.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan cookies, matcha cookies, strawberry cookies, marble cookies, plant-based dessert, easy vegan recipe, healthy cookies
